That Honey Mustard Habit

This sugar-free sauce brings back the tang of classic diner dips without the carb crash. The label lists water, brown mustard, and canola oil, creating a smooth, creamy texture that clings well to a pretzel or a chicken strip. It scored a near-perfect 9.9, suggesting high quality ingredients. I used this on a low-carb lunch wrap, and it really brightened up the meal. However, the texture is noticeably thinner than the full-sugar versions I grew up with; it lacks that thick, viscous pull. It's a solid choice if you're watching sugar, but it may separate a bit if left out too long.

This is the nostalgic standard—the one that usually comes in a plastic packet. The ingredients list sugar and soybean oil right at the top, delivering that familiar sweet-and-sour punch that hits the back of your throat. With a score of 8.0, it holds its own, but it's definitely the sweeter option of the bunch. I found it perfect for slathering on a soft pretzel during a late-night movie session. The trade-off is obvious: that 20g of sugar per 100g means you have to be mindful of how much you use. It tastes great, but it's a far cry from the lighter, vinegar-forward mustards of my youth.

These pretzel twists offer a different way to get that honey mustard fix. The base is enriched wheat flour and vegetable oil, providing a satisfying crunch that reminds me of old-school snack mixes. The seasoning is savory, with a hint of sweetness (14g sugar) that doesn't overwhelm the saltiness. I packed these in my gym bag for a quick carb hit after a workout, and the crunch was a welcome relief. The downside is the texture of the twists themselves; they can be a bit dry and dusty, leaving a film on your fingers. It's a convenient snack, but it lacks the moist, tangy dip experience.

This Spicy Brown Mustard takes me back to the deli counters of the past. It skips the sweet stuff entirely, relying on distilled vinegar, mustard seed, and spices for a robust, nose-clearing heat. The 9.9 score reflects its clean ingredient deck—no fillers, just the good stuff. It's excellent on a roast beef sandwich where you want the meat to shine. The trade-off is that it lacks the binding sweetness of a honey mustard, so it can run off a cracker pretty fast. If you're looking for a condiment to cut through rich flavors, this is it, but don't expect any sweetness to balance the bite.

The Puffzels are an interesting modern take. They use corn meal and oat flour, resulting in a lighter, airier crunch than a dense pretzel. The seasoning includes sugar and honey powder, but the total sugar is low at 3g, giving a subtle savory-sweet note. I tossed a handful into a salad for lunch, and the texture contrast was fantastic. The main drawback is the mouthfeel of the oat flour; it has a slightly earthy, gritty finish that might not appeal to everyone used to pure wheat snacks. It's a healthier-feeling alternative, but it sacrifices that classic, sharp pretzel snap.